Bio-actives and COVID-19: a production of sustainable fermented ginger beer and probiotic fruit drinks as a plausible approach for boosting the immune system
Discover Food, 2024-12, Vol.4 (1), p.5-25, Article 5 [Peer Reviewed Journal]The Author(s) 2024 ;The Author(s) 2024. This work is published under http://creativecommons.org/licenses/by/4.0/ (the “License”). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License. ;ISSN: 2731-4286 ;EISSN: 2731-4286 ;DOI: 10.1007/s44187-024-00075-x
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